Triple Layer Christmas Ice-Cream Pudding with Choc Honeycomb, Clinkers, Maltesers & More!

Triple Layer Christmas Ice-Cream Pudding with Choc Honeycomb, Clinkers, Maltesers & More!

A completely over the top, super simple triple layer Christmas ice-cream pudding with a chocolate base, strawberry middle and vanilla top... and did I mention that it's filled with chopped chocolate honeycomb, white chocolate chips, Clinkers, Maltesers, chocolate biscuits and sprinkles!!!
5 from 2 votes
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Course: Dessert
Cuisine: Christmas
Prep Time: 1 hour
Freezing time: 5 hours
Total Time: 6 hours
Servings: 12 serves
Calories: 221kcal

Equipment

  • Freezer

Ingredients

  • 2 litres neapolitan ice-cream
  • 100 g chocolate honeycomb plus 100g extra for decoration, roughly chopped
  • 1/4 cup white chocolate chips
  • 150 g Clinkers plus 100g extra for decoration, roughly chopped
  • 1/4 cup sprinkles
  • 100 g Maltesers
  • 100 g chocolate biscuits I used Arnott's chocolate ripple, roughly chopped
  • 1 bottle Ice-Magic

Instructions

  • Line an 8 cup capacity bowl with two sheets of cling wrap, allowing the sides to overhang.
  • Take the neapolitan ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.
  • Squeeze the sides of the container to loosen and then overturn onto a chopping board.
  • Cut the ice-cream into 3 seperate slices - chocolate, vanilla and strawberry and place each section into a seperate container and pop back into the freezer (don't worry if you have a tiny bit of strawberry ice-cream in the chocolate section etc - it won't matter in the end!).
  • Take the vanilla ice-cream out of the freezer and allow it to soften (but not melt).
  • Add the chopped chocolate honeycomb and the white chocolate chips and stir to combine.
  • Spoon into the bottom of the cling wrap lined bowl, smooth the top and place into the freezer for 30 minutes or until set.
  • Take the strawberry ice-cream out of the freezer and allow to soften.
  • Mix in the chopped Clinkers and sprinkles and carefully spread over the vanilla layer.
  • Pop back into the freezer for 30 minutes to set.
  • Take the chocolate ice-cream out of the freezer, mix in the chopped chocolate ripple biscuits and the Maltesers and spread over the top of the strawberry layer.
  • Place it back into the freezer and cover the top with cling wrap.
  • Leave overnight.
  • When you're ready to serve the Christmas ice-cream pudding, take it out of the freezer, remove the cling wrap and turn onto a plate (you might need to wipe off any little ice-cream smears!).
  • Squeeze the Ice Magic all over the top of the pudding, allowing it to drip down the sides (you won't need the entire bottle).
  • Decorate with extra chopped honeycomb and Clinkers.
  • Pop back into the freezer for 20 minutes to firm up.
  • Serve immediately.

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1.3mg